crispy baja fish taco bowls with chipotle mayo
FRYING FOOD ON FMG? Call me the Fry Mouth Gourmet from now on.
Ingredients
- 1 1/2 lb cod, or another firm white fish
- 1 cup all purpose flour
- 1 cup Mexican beer
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- high smoke point oil, for frying
- 2 cups shredded romaine lettuce
- 2 avocados, sliced
- 3-4 Persian cucumbers, sliced
- 1 can black beans, drained
- steamed rice, fresh cilantro, limes, and pickled red onions, to serve
chipotle mayo
- 1 cup vegan mayonnaise (or regular)
- 1 tbsp adobo sauce
- 2 chipotle peppers in adobo, chopped
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Dry the cod filets very well. Cut into bite sized pieces.
- In a bowl, stir together the flour, beer, baking powder, garlic powder, and onion powder.
- Line a large plate with paper towels.
- Fill a heavy-bottom skillet with 1 inch of oil. Heat the oil to 350 degrees. Dip each piece of cod into the batter, shake off excess, and carefully set into the oil. I fit about 6 pieces into the skillet per batch. Fry for 3 minutes, flip, then fry for 2 minutes more. Remove the fish with a slotted spoon and set onto the paper towel-lined plate to drain. Repeat with the remaining cod and batter. When all the cod is fried, sprinkle with flaky salt.
- To make the chipotle mayo, stir together the mayonnaise, chipotles and the adobo sauce, smoked paprika, garlic powder, and a pinch of salt. Taste and adjust seasoning as needed.
- Fill bowls with rice and shredded romaine. Top with 2-3 pieces of cod each, then cucumbers, avocado, pickled red onion, and cilantro. Drizzle with the chipotle mayo.
Notes
*Pickled red onions: Slice 1 medium red onion thinly and place into a large jar. In a bowl, stir together 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 tsp salt. Heat 1/2 cup water until steaming, but not simmering. Pour the hot water into the vinegar mixture and stir until the sugar and salt dissolve. Pour over the onions, cover, and let st at least 30 minutes.